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Gibbons C, Beaulieu K, Almiron-Roig E, Navas-Carretero S, Martínez JA, O'Hara B, O'Connor D, Nazare JA, Le Bail A, Rannou C, Hardman C, Wilton M, Kjølbæk L, Scott C, Moshoyiannis H, Raben A, Harrold JA, Halford JCG, Finlayson G. Acute and two-week effects of neotame, stevia rebaudioside M and sucrose-sweetened biscuits on postprandial appetite and endocrine response in adults with overweight/obesity-a randomised crossover trial from the SWEET consortium. EBioMedicine 2024; 102:105005. [PMID: 38553262 PMCID: PMC11026940 DOI: 10.1016/j.ebiom.2024.105005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 01/26/2024] [Accepted: 01/28/2024] [Indexed: 04/14/2024] Open
Abstract
BACKGROUND Sweeteners and sweetness enhancers (S&SE) are used to replace energy yielding sugars and maintain sweet taste in a wide range of products, but controversy exists about their effects on appetite and endocrine responses in reduced or no added sugar solid foods. The aim of the current study was to evaluate the acute (1 day) and repeated (two-week daily) ingestive effects of 2 S&SE vs. sucrose formulations of biscuit with fruit filling on appetite and endocrine responses in adults with overweight and obesity. METHODS In a randomised crossover trial, 53 healthy adults (33 female, 20 male) with overweight/obesity in England and France consumed biscuits with fruit filling containing 1) sucrose, or reformulated with either 2) Stevia Rebaudioside M (StRebM) or 3) Neotame daily during three, two-week intervention periods with a two-week washout. The primary outcome was composite appetite score defined as [desire to eat + hunger + (100 - fullness) + prospective consumption]/4. FINDINGS Each formulation elicited a similar reduction in appetite sensations (3-h postprandial net iAUC). Postprandial insulin (2-h iAUC) was lower after Neotame (95% CI (0.093, 0.166); p < 0.001; d = -0.71) and StRebM (95% CI (0.133, 0.205); p < 0.001; d = -1.01) compared to sucrose, and glucose was lower after StRebM (95% CI (0.023, 0.171); p < 0.05; d = -0.39) but not after Neotame (95% CI (-0.007, 0.145); p = 0.074; d = -0.25) compared to sucrose. There were no differences between S&SE or sucrose formulations on ghrelin, glucagon-like peptide 1 or pancreatic polypeptide iAUCs. No clinically meaningful differences between acute vs. two-weeks of daily consumption were found. INTERPRETATION In conclusion, biscuits reformulated to replace sugar using StRebM or Neotame showed no differences in appetite or endocrine responses, acutely or after a two-week exposure, but can reduce postprandial insulin and glucose response in adults with overweight or obesity. FUNDING The present study was funded by the Horizon 2020 program: Sweeteners and sweetness enhancers: Impact on health, obesity, safety and sustainability (acronym: SWEET, grant no: 774293).
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Affiliation(s)
- Catherine Gibbons
- School of Psychology, Faculty of Medicine & Health, University of Leeds, UK.
| | - Kristine Beaulieu
- School of Psychology, Faculty of Medicine & Health, University of Leeds, UK
| | - Eva Almiron-Roig
- University of Navarra, Faculty of Pharmacy and Nutrition, Dept. of Food Science and Physiology, Center for Nutrition Research, Pamplona, Spain; Navarra Institute for Health Research (IdiSNa), Pamplona, Spain
| | - Santiago Navas-Carretero
- University of Navarra, Faculty of Pharmacy and Nutrition, Dept. of Food Science and Physiology, Center for Nutrition Research, Pamplona, Spain; Navarra Institute for Health Research (IdiSNa), Pamplona, Spain; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
| | - J Alfredo Martínez
- University of Navarra, Faculty of Pharmacy and Nutrition, Dept. of Food Science and Physiology, Center for Nutrition Research, Pamplona, Spain; Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERobn), Institute of Health Carlos III, Madrid, Spain
| | - Beverley O'Hara
- School of Psychology, Faculty of Medicine & Health, University of Leeds, UK
| | - Dominic O'Connor
- School of Psychology, Faculty of Medicine & Health, University of Leeds, UK
| | - Julie-Anne Nazare
- Human Nutrition Research Center Rhône-Alpes, Lyon 1 Claude Bernard University, France
| | | | | | - Charlotte Hardman
- Department of Psychology, Institute of Population Health, University of Liverpool, UK
| | - Moon Wilton
- Department of Psychology, Institute of Population Health, University of Liverpool, UK
| | - Louise Kjølbæk
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark
| | - Corey Scott
- Core Research and Development, Cargill, Inc, USA
| | | | - Anne Raben
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark; Clinical Research, Copenhagen University Hospital - Steno Diabetes Center Copenhagen, Herlev, Denmark
| | - Joanne A Harrold
- Department of Psychology, Institute of Population Health, University of Liverpool, UK
| | - Jason C G Halford
- School of Psychology, Faculty of Medicine & Health, University of Leeds, UK
| | - Graham Finlayson
- School of Psychology, Faculty of Medicine & Health, University of Leeds, UK
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2
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Caille C, Boukraâ M, Rannou C, Villière A, Catanéo C, Lethuaut L, Lagadec-Marquez A, Bechaux J, Prost C. Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of "Fresh Cream" Aroma Perception. Molecules 2023; 28:7224. [PMID: 37894701 PMCID: PMC10609086 DOI: 10.3390/molecules28207224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma perception. The objectives of this work were, for the processed cream cheese models studied, to (1) analyze the impact of the composition and process on the sensory perception and VOC release and (2) predict "fresh cream" aroma perception from the VOC characteristics. Sixteen processed cream cheese models were produced according to a three-factor experimental design: the texturing agent type (κ-carrageenan, agar-agar) and level and the heating time. A R-A-T-A test on 59 consumers was carried out to describe the sensory perception of the cheese models. VOC release from the cheese model boli during swallowing was investigated with an in vitro masticator (Oniris device patent), followed by HS-SPME-GC-(ToF)MS analysis. Regression trees and random forests were used to predict "fresh cream" aroma perception, i.e., one of the main drivers of liking of processed cheeses, from the VOC release during swallowing. Agar-agar cheese models were perceived as having a "milk" odor and favored the release of a greater number of VOCs; κ-carrageenan samples were perceived as having a "granular" and "brittle" texture and a "salty" and "sour" taste and displayed a VOC retention capacity. Heating induced firmer cheese models and promoted Maillard VOCs responsible for "cooked" and "chemical" aroma perceptions. Octa-3,5-dien-2-one and octane-2,3-dione were the two main VOCs that contributed positively to the "fresh cream" aroma perception. Thus, regression trees and random forests are powerful statistical tools to provide a first insight into predicting the aroma of cheese models based on VOC characteristics.
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Affiliation(s)
- Coline Caille
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
- Bel Group—Bio-Engineering Team, 41100 Vendôme, France
| | - Mariem Boukraâ
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Cécile Rannou
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Angélique Villière
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Clément Catanéo
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Laurent Lethuaut
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | | | - Julia Bechaux
- Bel Group—Bio-Engineering Team, 41100 Vendôme, France
| | - Carole Prost
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
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3
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Gibbons C, O'Hara B, O'Connor D, Hardman C, Wilton M, Harrold JA, Almiron-Roig E, Navas-Carretero S, Hodgkins CE, Nazare JA, Alligier M, Martínez JA, Scott C, Kjølbæk L, Normand M, Rannou C, Blaak EE, Feskens E, Moshoyiannis H, Raben A, Halford JCG, Beaulieu K, Finlayson G. Acute and repeated impact of sweeteners and sweetness enhancers in solid and semi-solid foods on appetite: protocol for a multicentre, cross-over, RCT in people with overweight/obesity - the SWEET Project. BMJ Open 2022; 12:e063903. [PMID: 36564114 PMCID: PMC9791453 DOI: 10.1136/bmjopen-2022-063903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
INTRODUCTION Intake of free sugars in European countries is high and attempts to reduce sugar intake have been mostly ineffective. Non-nutritive sweeteners and sweetness enhancers (S&SEs) can maintain sweet taste in the absence of energy, but little is known about the impact of acute and repeated consumption of S&SE in foods on appetite. This study aims to evaluate the effect of acute and repeated consumption of two individual S&SEs and two S&SE blends in semisolid and solid foods on appetite and related behavioural, metabolic and health outcomes. METHODS AND ANALYSIS A work package of the SWEET Project; this study consists of five double-blind randomised cross-over trials which will be carried out at five sites across four European countries, aiming to have n=213. Five food matrices will be tested across three formulations (sucrose-sweetened control vs two reformulated products with S&SE blends and no added sugar). Participants (body mass index 25-35 kg/m2; aged 18-60 years) will consume each formulation for 14 days. The primary endpoint is composite appetite score (hunger, inverse of fullness, desire to eat and prospective food consumption) over a 3-hour postprandial incremental area under the curve during clinical investigation days on days 1 and 14. ETHICS AND DISSEMINATION The trial has been approved by national ethical committees and will be conducted in accordance with the Declaration of Helsinki. Results will be published in international peer-reviewed open-access scientific journals. Research data from the trial will be deposited in an open-access online research data archive. TRIAL REGISTRATION NUMBER NCT04633681.
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Affiliation(s)
| | | | | | - Charlotte Hardman
- Institute of Population Health, University of Liverpool, Liverpool, UK
| | - Moon Wilton
- Institute of Population Health, University of Liverpool, Liverpool, UK
| | - Joanne A Harrold
- Institute of Population Health, University of Liverpool, Liverpool, UK
| | - Eva Almiron-Roig
- Centre for Nutrition Research, University of Navarra, Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Pamplona, Spain
| | - Santiago Navas-Carretero
- Centre for Nutrition Research, University of Navarra, Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Pamplona, Spain
| | - Charo E Hodgkins
- Food, Consumer Behaviour and Health Research Centre, School of Psychology, University of Surrey, Guildford, UK
| | - Julie Anne Nazare
- Hospices Civils de Lyon, Rhône-Alpes Research Centre for Human Nutrition, Pierre-Benite, France
| | - Maud Alligier
- Hospices Civils de Lyon, Rhône-Alpes Research Centre for Human Nutrition, Pierre-Benite, France
- Hospices Civils de Lyon, French Obesity Research Centre of France, Pierre-Bénite, France
| | - Jose Alfredo Martínez
- Centre for Nutrition Research, University of Navarra, Pamplona, Spain
- Precision Nutrition Program, IMDEA, Madrid, Spain
| | - Corey Scott
- Ingredients, Materials and Nutrition, Cargill, Minneapolis, Minnesota, USA
| | - Louise Kjølbæk
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | - Mie Normand
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
| | | | - Ellen E Blaak
- School of Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, The Netherlands
| | - Edith Feskens
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | | | - Anne Raben
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark
- Clinical Research, Steno Diabetes Center Copenhagen, Herlev, Denmark
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4
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Sonmezdag AS, Cataneo C, Rannou C, Selli S, Prost C. Elucidation of retro‐ and orthonasal aroma differences in biscuits (
panis biscoctus
) using artificial masticator. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ahmet Salih Sonmezdag
- Department of Nutrition and Dietetics Faculty of Health Sciences Mugla Sitki Kocman University Mugla Turkey
| | - Clement Cataneo
- Lunam University Oniris UMR CNRS 6144 “GEPEA –Flavour Group” Nantes France
| | - Cécile Rannou
- Lunam University Oniris UMR CNRS 6144 “GEPEA –Flavour Group” Nantes France
| | - Serkan Selli
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| | - Carole Prost
- Lunam University Oniris UMR CNRS 6144 “GEPEA –Flavour Group” Nantes France
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5
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Lesme H, Alleaume C, Bouhallab S, Famelart MH, Marzin C, Lopez-Torres L, Prost C, Rannou C. Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts. Food Res Int 2020; 136:109491. [PMID: 32846572 DOI: 10.1016/j.foodres.2020.109491] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 11/17/2022]
Abstract
The aroma-retention capacity of functional whey protein aggregates (WPA) was compared to that of native whey protein isolate (WPI) in aqueous solutions and in fat-free yogurts. The retention of aroma compounds, constituting a model strawberry aroma, was evaluated by calculating gas-matrix partition coefficients using headspace gas chromatography (HS-GC). The retention capacity of WPA differed from the one of WPI for three out of seven aroma compounds detected in HS-GC. Incorporating WPA in fat-free yogurts tended to decrease the release of hydrophobic aroma compounds such as 2-nonanone or methyl-cinnamate. The magnitude of the differences between the partition coefficients of yogurts enriched in WPI or WPA was lower than in aqueous solutions, which is likely to be due to the higher complexity of the food matrix and potential interactions with other ingredients. Overall, the different aroma-retention capacities of native WPI and functional WPA are likely to lead to unbalanced aroma, especially in fat-free dairy products.
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Affiliation(s)
- Hanna Lesme
- Oniris, Université de Nantes, CNRS UMR 6144 GEPEA-MAPS2, Rue de la Géraudière, 44322 Nantes, France
| | - Clémence Alleaume
- Oniris, Université de Nantes, CNRS UMR 6144 GEPEA-MAPS2, Rue de la Géraudière, 44322 Nantes, France
| | - Saïd Bouhallab
- INRAE, Agrocampus-Ouest, STLO, 65 Rue de Saint-Brieuc, 35000 Rennes, France
| | | | - Cécile Marzin
- Oniris, Université de Nantes, CNRS UMR 6144 GEPEA-MAPS2, Rue de la Géraudière, 44322 Nantes, France
| | | | - Carole Prost
- Oniris, Université de Nantes, CNRS UMR 6144 GEPEA-MAPS2, Rue de la Géraudière, 44322 Nantes, France
| | - Cécile Rannou
- Oniris, Université de Nantes, CNRS UMR 6144 GEPEA-MAPS2, Rue de la Géraudière, 44322 Nantes, France.
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6
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Clement H, Prost C, Rannou C, Chiron H, Bonnand-Ducasse M, Courcoux P, Onno B. Can instrumental characterization help predicting sour taste perception of wheat sourdough bread? Food Res Int 2020; 133:109159. [DOI: 10.1016/j.foodres.2020.109159] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 03/05/2020] [Accepted: 03/09/2020] [Indexed: 11/16/2022]
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7
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Lesme H, Courcoux P, Alleaume C, Famelart MH, Bouhallab S, Prost C, Rannou C. Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103789] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Lesme H, Rannou C, Loisel C, Famelart MH, Bouhallab S, Prost C. Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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9
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Crucean D, Debucquet G, Rannou C, le-Bail A, le-Bail P. Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers. Appetite 2019; 134:17-25. [PMID: 30576725 DOI: 10.1016/j.appet.2018.12.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 12/11/2018] [Accepted: 12/14/2018] [Indexed: 01/07/2023]
Abstract
Numerous scientific studies have shown that overconsumption of salt can be harmful and promotes the development of cardiovascular diseases. For this reason, many international organizations and government agencies aim to reduce overall salt consumption from food. Recent exploratory work has shown that vitamin B4 can play the role of salt substitute. This study aims on the one hand to develop and optimize a bread recipe reduced in salt and enriched with vitamin B4. On the other, it aims to study the acceptability for consumers of this double innovation, combining the addition and withdrawal of a nutrient. The study was conducted with French consumers. The sensory test showed that vitamin B4 tends to increase the perception of salt in salt-reduced bread. The acceptance of reduced-salt and vitamin B4-enriched bread was investigated in three focus-groups, mixing blind tests, information input and spontaneous evocations. Three potential targets have been identified: health-oriented young people, young parents who want to educate children to engage in a healthy lifestyle, and people broadly sensitive to nutritional information. Consumers with a pleasure and taste-oriented profile were more skeptical of the new bread formula because of greater attachment to traditional, salty French bread.
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Affiliation(s)
- Doina Crucean
- ONIRIS, UMR 6144 GEPEA CNRS, F-44322, Nantes, France; INRA, UR1268 Biopolymers Interactions Assemblies, BP 71627, F-44316, Nantes, France; Audencia Business School, 8 Route de la Jonelière, BP 31222, F-44312, Nantes, France
| | - Gervaise Debucquet
- Audencia Business School, 8 Route de la Jonelière, BP 31222, F-44312, Nantes, France.
| | - Cécile Rannou
- ONIRIS, UMR 6144 GEPEA CNRS, F-44322, Nantes, France; SFR IBSM 4202, BP 71627, F-44316, Nantes, France
| | - Alain le-Bail
- ONIRIS, UMR 6144 GEPEA CNRS, F-44322, Nantes, France; SFR IBSM 4202, BP 71627, F-44316, Nantes, France
| | - Patricia le-Bail
- INRA, UR1268 Biopolymers Interactions Assemblies, BP 71627, F-44316, Nantes, France; SFR IBSM 4202, BP 71627, F-44316, Nantes, France
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10
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Rannou C, Texier F, Marzin C, Nicklaus S, Cariou V, Courcoux P, Prost C. Effect of Salt Reduction on Children's Acceptance of Bread. J Food Sci 2018; 83:2204-2211. [PMID: 30133837 DOI: 10.1111/1750-3841.14280] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 06/08/2018] [Accepted: 06/11/2018] [Indexed: 10/28/2022]
Abstract
Salt reduction is becoming a major concern for public authorities, especially in cereal products. As childhood is important for the development of healthy eating habits, this study aimed to formulate salt-reduced breads with satisfying sensory properties for children. Sourdough and an artisanal bread-making process were used to compensate the flavor loss due to salt reduction. French breads (FBs) made with sourdough and artisanal processing were compared with white breads (WBs). Two salt levels were applied (1.2 and 1.8 g /100 g flour). To determine their acceptability and characterization, the four breads were assessed (i) by an adult panel (n = 39) according to cohesiveness, overall odor intensity, overall aroma in the mouth and saltiness intensity and (ii) a panel of children (n = 100, aged 6 to 11 years) according to overall liking and saltiness intensity. Finally, consumption by children (n = 89, aged 6 to 11 years) was measured during school lunch to evaluate the acceptability of salt reduction in a real consumption context. Both formulation and salt level induced physical and sensory changes in breads perceived by adults. They described WB as less dense, cohesive, and aromatic but more odorant than FB. Saltiness differences were perceived by adults but not by children. Children showed a preference for the saltiest breads and the FB but these drivers of preference were not confirmed during consumption measurements. These results shed new light on how natural solutions to enhance the flavor of bread can reduce its salt level while maintaining acceptability. PRACTICAL APPLICATION Salt reduction in bread could be compensated by the use of sourdough and an artisanal bread-making process. These methods allow an improvement of the nutritional quality of breads while maintaining their acceptance by young consumers by favoring the development of appealing organoleptic characteristics (aroma, texture). These methods are natural, easy to implement, and could be adapted to other fermented products in order to improve their nutritional quality.
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Affiliation(s)
- Cécile Rannou
- L'UNAM Univ., ONIRIS, UMR CNRS 6144 GEPEA, Flavor Team, Nantes, France
| | - Florence Texier
- L'UNAM Univ., ONIRIS, UMR CNRS 6144 GEPEA, Flavor Team, Nantes, France
| | - Cécile Marzin
- L'UNAM Univ., ONIRIS, UMR CNRS 6144 GEPEA, Flavor Team, Nantes, France
| | - Sophie Nicklaus
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, Dijon, France
| | | | | | - Carole Prost
- L'UNAM Univ., ONIRIS, UMR CNRS 6144 GEPEA, Flavor Team, Nantes, France
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11
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Lamblin G, Thiberville G, Bansac Lamblin A, Moret S, Du-Mesnildot P, Rannou C, Ploton I, Chabert P, Chene G. [What haemostatic technique should we use for opportunistic salpingectomy during benign laparoscopic hysterectomy?]. ACTA ACUST UNITED AC 2017; 45:453-459. [PMID: 28757104 DOI: 10.1016/j.gofs.2017.06.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Indexed: 10/19/2022]
Abstract
OBJECTIVE To compare ovarian function before and after laparoscopic hysterectomy with bilateral salpingectomy for benign lesions with two different systems of haemostasis. METHODS In this prospective randomized study comparing two types of energy used for coagulation in bilateral salpingectomy (group A: bipolar electric energy, versus group B: ultrasonic advanced energy [Harmonic®]), forty consecutive non-menopausal patients undergoing laparoscopic hysterectomy for benign lesions were included. Values of anti-Müllerian hormone (AMH), LH and FSH, antral follicle count (AFC) and ovarian vascularization on bilateral Doppler ultrasound, quality of life (questionnaire) were assessed preoperatively and at 1 and 3 months postoperatively. RESULTS Preliminary analysis showed shorter salpingectomy operating time (P<0.0001) and less bleeding (P<0.005) in group B. In group A, there was no statistical difference except a decrease in AFC at 1 and 3 months on the right ovary (P=0.04). In group B, AMH levels were significantly lower postoperatively at 3 months and LH levels were increased at 3 months (respectively P=0.02 et P=0.04). There was no statistical difference in the ultrasonographic data. Quality of life did not significantly differ in both groups. CONCLUSION Preliminary findings showed reduced AMH levels at 3months postoperatively in ultrasonic energy group whereas there was no significative menopausal symptoms. It seems important to continue this study in order to know the real effects of both energy systems on the ovarian function.
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Affiliation(s)
- G Lamblin
- Département de chirurgie gynécologique, Femme-Mère-Enfant hospital, 69000 Lyon-Bron, France
| | - G Thiberville
- Département de chirurgie gynécologique, Femme-Mère-Enfant hospital, 69000 Lyon-Bron, France
| | - A Bansac Lamblin
- Département de radiologie, Centre lyonnais imagerie féminine, 69000 Lyon, France
| | - S Moret
- Département de chirurgie gynécologique, Femme-Mère-Enfant hospital, 69000 Lyon-Bron, France
| | - P Du-Mesnildot
- Département de chirurgie gynécologique, Femme-Mère-Enfant hospital, 69000 Lyon-Bron, France
| | - C Rannou
- Département de radiologie, groupement hospitalier Est, 69000 Lyon-Bron, France
| | - I Ploton
- Département de biochimie, groupement hospitalier Est, 69000 Lyon-Bron, France
| | - P Chabert
- Département de chirurgie gynécologique, Femme-Mère-Enfant hospital, 69000 Lyon-Bron, France
| | - G Chene
- Département de chirurgie gynécologique, Femme-Mère-Enfant hospital, 69000 Lyon-Bron, France; Université Claude-Bernard Lyon-1, EMR 3738, 69000 Lyon, France.
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Rannou C, Queveau D, Beaumal V, David-Briand E, Le Borgne C, Meynier A, Anton M, Prost C, Schuck P, Loisel C. Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Meynier A, Leborgne C, Viau M, Schuck P, Guichardant M, Rannou C, Anton M. N-3 fatty acid enriched eggs and production of egg yolk powders: an increased risk of lipid oxidation? Food Chem 2013; 153:94-100. [PMID: 24491705 DOI: 10.1016/j.foodchem.2013.12.028] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 11/06/2013] [Accepted: 12/04/2013] [Indexed: 10/25/2022]
Abstract
Lipid oxidation is generally favoured by thermal processing and long-term storage. Oxidised lipids can alter nutritional and sensorial properties of foods. As eggs are widely used in food industries in dried powder form, our aim was to determine whether compositional or processing parameters have an impact on lipid oxidation from the shell eggs up to the dried powders and subsequent storage. Two batches of shell eggs were processed: one issued from hens fed with a standard diet and another receiving a diet enriched in extruded linseed, rich in linolenic acid. The extent of lipid oxidation was evaluated by quantification of conjugated dienes (CD) and malondialdehyde (MDA), but also by assessment of tocopherols, lutein and zeaxanthin losses. Results highlighted the remarkable oxidative stability of control and enriched yolk powders as revealed by a moderate increase of the quantities of CD and MDA, the lack of oxidised cholesterol and small loss of α-tocopherol.
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Affiliation(s)
- A Meynier
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes Cedex 3, France.
| | - C Leborgne
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes Cedex 3, France
| | - M Viau
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes Cedex 3, France
| | - P Schuck
- INRA, UMR 1253, Sciences et Technologie du lait et de l'œuf, F-35042 Rennes Cedex, France
| | - M Guichardant
- Université de Lyon, UMR 1060 Inserm (CarMeN), IMBL/INSA-Lyon, F-69621 Villeurbanne, France
| | - C Rannou
- LUNAM Université, Oniris, UMR CNRS 6144 GEPEA, F-44322 Nantes Cedex 3, France
| | - M Anton
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44316 Nantes Cedex 3, France
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14
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Rannou C, Texier F, Moreau M, Courcoux P, Meynier A, Prost C. Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions. Food Chem 2013; 138:905-14. [DOI: 10.1016/j.foodchem.2012.11.090] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 11/16/2012] [Accepted: 11/20/2012] [Indexed: 11/29/2022]
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Poinot P, Grua-Priol J, Arvisenet G, Rannou C, Semenou M, Bail AL, Prost C. Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts. Food Res Int 2007. [DOI: 10.1016/j.foodres.2007.06.011] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Massari V, Elghouzzi MH, Agis F, Rannou C, Gordien E, Costagliola D, Lefrère JJ. Epidemiologic comparison of human T-lymphotropic virus type I-infected blood donors from endemic and nonendemic regions over a 3-year period. Transfusion 1994; 34:198-201. [PMID: 8146890 DOI: 10.1046/j.1537-2995.1994.34394196615.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
BACKGROUND Screening for human T-lymphotropic virus type I (HTLV-I) infection became systematic in 1989 in the French West Indies for blood from all donors and in France for blood from natives of endemic areas; in 1990, it was extended to blood from donors with at-risk sex partners and in July 1991 to blood from all donors. STUDY DESIGN AND METHODS The epidemiologic characteristics of individuals found through the screening of donated blood to be HTLV-I infected were compared for an endemic region (Guadeloupe, French West Indies) and a nonendemic region (Paris area) over a 3-year period (1989 through 1991). RESULTS In Guadeloupe, 131 HTLV-I-infected individuals were detected in the screening of 28,801 units; in the Paris area, 38 HTLV-I-infected donors were detected in the screening of 109,824 units. All Guadeloupean HTLV-I-infected donors were natives of endemic areas. Among the 38 Parisian HTLV-I-infected donors, 21 were natives of endemic areas, 10 were natives of endemic areas and had received transfusions, 2 were whites who had received transfusions, and 5 were whites who had had heterosexual contact with natives of endemic areas. The percentage of HTLV-I-infected individuals whose blood would have been excluded because of positivity for one or more markers for other viruses did not significantly change over the study period and did not significantly differ between regions (41%). Among the eight Parisian HTLV-I-infected blood donors detected after July 1991, six would not have been detected without the biologic screening. CONCLUSION The generalization of biologic screening of HTLV-I-infected donated blood in France was useful for the prevention of HTLV-I and HTLV type II infections through transfusion.
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Affiliation(s)
- V Massari
- Faculté de Médecine Saint-Antoine, Institut National de Transfusion Sanguine, Paris, France
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Chauvat D, Fouillade MT, Rannou C, Lemeud J. [A blood donor with the phenotype Bi]. Rev Fr Transfus Immunohematol 1975; 18:515-6. [PMID: 1228860 DOI: 10.1016/s0338-4535(75)80035-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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